Roasted sweet potatoes with Lemon Tahini Drizzle
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- 1½ sweet potatoes
- 1½ tbsp extra-virgin olive oil
- ½ tbsp paprika
- ½ tsp cumin
Preheat the oven to 400°F / 205° C. Chop the sweet potatoes into thin wedges, about 0.5 inch thick. Place on a baking tray and toss with olive oil, paprika, and cumin. Bake for 30 minutes until warm and toasted.
- 37½ g tahini
- 25 ml lemon juice
Make the tahini lemon sauce. In a bowl combine the tahini and lemon juice, along with a dash more of cumin and paprika. If the sauce is not runny enough, you can add more water or lemon juice. It should taste earthy with a citrus aftertaste.
- ½ sprig parsley (for garnish)
- sea salt (for serving)
- pepper (for serving)
Take the sweet potatoes out of oven and place on a serving tray. Drizzle the sauce on and garnish with parsley, salt, and pepper. Serve and enjoy!
Enjoy your meal!